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1
Put the shallots and the raisins in 2 separate, small, heatproof bowls.
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2
In a small saucepan, combine the sherry, vinegar, and agave syrup, and bring to a boil.
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3
Pour 2 tablespoons of the hot mixture over the raisins; pour the rest over the shallots and add the thyme and 1 teaspoon of salt.
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4
Cover both bowls.
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5
Light a grill.
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6
In a small bowl, combine the lemon zest and juice with the olive oil and season with salt and pepper.
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7
Set aside 3 tablespoons of the dressing.
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8
Add the garlic, crushed red pepper, and rosemary to the remaining dressing in the bowl.
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9
On a rimmed baking sheet, drizzle the broccoli with half of the dressing from the bowl and toss well.
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10
Season with salt and pepper.
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11
Brush the remaining dressing from the bowl on the ciabatta slices.
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12
Grill the broccoli over moderate heat, turning, until lightly charred and barely tender, 8 minutes.
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13
Transfer the broccoli to a bowl, cover with foil, and let steam for 5 minutes.
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14
Grill the ciabatta over moderate heat until crisp, 1 minute.
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15
Cut the ciabatta into 1-inch cubes.
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16
Transfer to a platter and top with the grilled broccoli.
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17
Drain the raisins and shallots and scatter them over the broccoli.
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18
Garnish with the toasted pine nuts, drizzle with the reserved 3 tablespoons of dressing, and serve.
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19
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20
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